This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Mac and Cheese Egg Combo Muffin. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Mac and Cheese Egg Combo Muffin as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner try this Mac and Cheese Egg Combo Muffin recipe. This Mac and Cheese Egg Combo Muffin make for a tasty summer dinner that you can make it easy. The Mac and Cheese Egg Combo Muffin recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Mac and Cheese Egg Combo Muffin recipe.

Mac and Cheese Egg Combo Muffin.

Before preparing the dish, we have done some research on how to cook Mac and Cheese Egg Combo Muffin easily with delicious taste. You can cook Mac and Cheese Egg Combo Muffin using 16 ingredients and 12 steps. Here is how you cook it.

Perfect Mac and Cheese Egg Combo Muffin Recipe Ingredients

Prepare of Mac and Cheese Ingredients:.
Prepare 1/2 cup of macaroni.
It's 2 tbs of butter.
It's 2 tbs of flour.
You need to taste of salt and pepper.
You need 1 cup of (warm) milk.
You need 3 slices of bacon.
It's 1/4 cup of grated extra tasty cheddar.
It's 1/4 cup of grated parmesan cheese.
It's 1/4 cup of grated mozzarella cheese.
It's 1/2 tsp of nutmeg powder (optional).
It's of Egg layer ingredients:.
Prepare 2 of eggs.
It's 3 tbs of grated cheddar.
You need 2 stalk of chopped chives.
It's of salt and pepper.

How to make Mac and Cheese Egg Combo Muffin step by step

Preheat your oven into 375°F or 190°C.
Boiled the macaroni with a bit of salt and boiled them until less than al dente. It means, if from the instruction box you need to boil until 8 minutes, boiled them only 6 minutes, because you need the macaroni to be cooked for the second time..
Stir fry sliced bacon until nice and crispy about 3-4 minutes. Add a ladle of pasta water, that used for boiling pasta..
Make a white sauce, by adding 2 tbs of butter, melt them on a pan with medium low heat (don't burnt them or avoid to make them until brown), add 2 tbs of flour, stir them until look like a wet dough, pour the milk 3 times, 1/3 each. Give a really good mix, and if it's working too fast, you just need to mix them off your stove until all the lumps gone and well combined and back again to your stove, do the same process each time you pour in your milk until all done..
Season your white sauce with salt and pepper, add the cheddar, parmesan, and mozarella, into the white sauce, and you could add a nutmeg powder if you like, but if you don't just skip it..
Mix well your white sauce and last, add the cooked macaroni and your crispy bacon, mix them all gently until all is well combined. Set aside..
In the other bowl beat the eggs and grated cheddar about 1 minute and until all combined and season them with salt and pepper. Set aside..
Now on a muffin tray that have already been sprayed with non-stick spray, put about a table spoon of your mac and cheese into each cup..
After all done, fill the egg batter on the top of your mac and cheese until almost full cup. Sprinkle with chopped chives..
Bake them about 20-25 minutes or until the top of your egg muffins a bit brown..
Tips: if you find your mac and cheese a bit too salty, don't worry!!! You still have the way out, all you need to do is just by not seasoning your egg and cheese batter. It will come out with a perfect balance taste. 😘😘😘.
The remain mac and cheese (too lazy to prepare it again inside the muffin cups) 😂😂😂.